Shortbread Recipe for Quick and Easy Chocolate Cookies

250G (2 US cups) FLOUR

125G (1.1 stick) BUTTER

Mix the flour and the salt, and add softened butter pieces, which should be at room temperature.

Crumble the mixture with your fingers.

3 EGG YOLKS

100G (1/2 US cup) SUGAR

In a bowl, whisk the egg yolks with the sugar and vanilla.

1 VANILLA POD

Mix it into the flour mixture, and knead it all together until you get a smooth, even pastry dough.

Wrap it in cling wrap and chill in the fridge to firm up your pastry.

Before baking, roll the pastry out with a rolling pin and cut it into shapes with pastry cutters.

BAKE AT 170°C/340°F

Bake at 170°C/340°F for 12 to 15 minutes, depending on your oven and the size of your cookies.

Spread a teaspoon of soft caramel on your cookies and then cover them in chocolate.